Alfredo assassina: dry spaghetti cooked in chili oil and alfredo sauce

Melt 1 cup butter; when nearly melted add 4 cups heavy cream and let it bubble.

Add squeezed garlic. Move to a bigger pot if it threatens to boil over.

When it bubbles again, season with salt and pepper.

With little bubbles just breaking on the surface, add about 2 cups finely shredded Parmesan a little at a time, stirring after each addition. Stir in parsley.

Warm about 1/4 cup olive oil in a pan, add a couple tablespoons red pepper flakes and let it go a couple of minutes to infuse the oil.

Add 6 ounces dry spaghetti and turn it in the oil about 2 minutes until coated and lightly toasted, keeping the strands in a row.

Add some of the alfredo and move the pasta gently back and forth; cook a couple of minutes without turning the heat up.

Each time it dries out, add another couple of ladles of sauce; keep going until the pasta is al dente. The sauce will break.

Give it one more minute, add a last bit of alfredo, mix and plate in bowls with a little more parmesan.